Profiteroles with Whipped Coconut Cream and Caramelized Bananas

The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist. The cooked profiteroles may be made up to three weeks ahead and kept in resealable plastic bags in the freezer, and the whipped coconut cream may be made up to four days ahead and kept in the refrigerator. Assemble profiteroles just before serving.

Level:
Moderate

Serves:
12

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Ingredients

Profiteroles:

1.00 c. water

10.00 tbsp. margarine

0.13 tsp. salt

2.00 tbsp. granulated sugar

0.75 c. matzo cake meal

0.25 c. potato starch

5.00 large eggs

6.00 medium bananas

6.00 tbsp. packed light-brown sugar

0.50 c. freshly squeezed orange juice (optional)

Whipped Coconut Cream:

3 can best-quality coconut milk

2 tbsp. superfine sugar

Directions

Preheat the oven to 400 degrees. Place water, 6 tablespoons margarine, salt, and granulated sugar in a medium saucepan. Bring to a boil over medium heat. Add matzo meal and potato starch at the same time; stir vigorously with a wooden spoon. Mixture will become extremely stiff. Continue stirring for 4 minutes more.

Transfer mixture to the bowl of electric mixer fitted with the paddle attachment. With the mixer on medium speed, add eggs one at a time, fully incorporating each egg before adding the next. Mixture should be smooth and satiny, but stiff enough to form a mound when dropped from a spoon.

Fit a pastry bag with a plain coupler. Line two baking sheets with parchment. Fill pastry bag with profiterole batter. Pipe six 2 1/2-inch mounds on each pan, spacing 3 inches apart.

Transfer to oven, and bake until profiteroles are puffed and golden, about 25 minutes. Transfer to wire rack to cool.

Slice bananas in half lengthwise; cut each half into thirds. Heat a large skillet over medium heat. Add 2 tablespoons margarine and 1 1/2 tablespoons brown sugar. When margarine has melted and is sizzling, add half the bananas; brown them, about 3 minutes per side. Transfer bananas to a large shallow container to cool in a single layer. Melt another 2 tablespoons margarine with 1 1/2 tablespoons brown sugar in skillet; brown remaining bananas. Transfer to container.

To make the sauce, add orange juice, remaining 3 tablespoons brown sugar, and two pieces caramelized banana to empty pan. Whisk mixture over medium heat until thick and banana dissolves, about 1 minute.

To make whipped coconut cream: Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours.

Slice tops of profiteroles, leaving a small hinge. Insert two or three pieces of banana. Spoon 2 tablespoons whipped coconut cream onto banana. Serve with sauce.